Green Tea Level on Growth Performance and Meat Quality in Finishing Pigs

Sarker, M. S. K.; Yim, Kyeong-Sook; Ko, S. Y.; Uuganbayar, D.; Kim, G. M.; Bae, Inhyu; Oh, Jae-Wook; Yee, S. T.; Yang, Chul Ju

doi:10.3923/pjn.2010.10.14

Cited by 18 publications

(27 citation statements)

References 6 publications

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“…In pork, GTBs has been reported to reduce the indices of lipid oxidation-thiobarbituric acid (TBA) content and thiobarbituric acid reactive substances (TBARS) value thereby improving meat quality (Sarker, Yim, et al, 2010). In pork, GTBs has been reported to reduce the indices of lipid oxidation-thiobarbituric acid (TBA) content and thiobarbituric acid reactive substances (TBARS) value thereby improving meat quality (Sarker, Yim, et al, 2010).…”

Section: Piggerymentioning

confidence: 99%

Nutritional applications and beneficial health applications of green tea and l‐theanine in some animal species: A review

Alagawany

El‐Hack

Saeed

et al. 2019

Animal Physiology Nutrition

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Green tea (Camellia sinensis) is a popular herbal plant with abundant health benefits, and thus, it has been used as a potent antioxidant for a long time. Based on the available literature, the diversity and the availability of multifunctional compounds in green tea offer its noteworthy potential against many diseases such as liver and heart diseases, inflammatory conditions and different metabolic syndromes. Owing to its bioactive constituents including caffeine, amino acids, l-theanine, polyphenols/ flavonoids and carbohydrates among other potent molecules, green tea has many pharmacological and physiological effects. The effects of green tea include anti-oxidative, anti-inflammatory, anti-arthritic, anti-stress, hypolipidaemic, hypocholesterolaemic, skin/collagen protective, hepatoprotective, anti-diabetic, anti-microbial, anti-infective, anti-parasitic, anti-cancerous, inhibition of tumorigenesis and angiogenesis, anti-mutagenic, and memory and bone health-improving activities. Apart

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Section: Piggerymentioning

confidence: 99%

Nutritional applications and beneficial health applications of green tea and l‐theanine in some animal species: A review

Alagawany

El‐Hack

Saeed

et al. 2019

Animal Physiology Nutrition

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show abstract

“…Accordingly, functional medicinal plants have been applied as replacements for antibiotics (Harris and Webb, 1990;Martin and Nisbet, 1992;Berg, 1998;Lyons and Jacques, 2000;Kwon et al, 2005;Sarker et al, 2010d). Among medicinal plants, bamboo and bamboo vinegar are very effective due to their natural active substances.…”

Section: Introductionmentioning

confidence: 99%

Potential of bamboo vinegar with liquid probiotics on growth performance, fecal microbiology and fecal odorous gas emissions from finishing pigs

Sarker¹,

Bostami²,

Kim³

et al. 2016

Afr. J. Microbiol. Res.

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In this study, the effects of dietary supplementation with bamboo vinegar liquid probiotics (BVLP) on finishing pigs were investigated. A total of 105 crossbreed (Landrace × Yorkshire) finishing pigs were allotted to five treatments of three replicate pens (7 pigs/pen) following a completely randomized design. Results elucidated that, there were no significant differences observed in weight gain, feed intake and feed conversion efficiency among the dietary supplementation. Carcass weight and carcass yield grade did not differ significantly; however, the back fat thickness tended to be decreased in the 0.2% BVLP group compared to control (P<0.10). In addition to that, fecal Escherichia coli content was significantly suppressed in response to the antibiotic and 0.2, 0.4, and 0.8% BVLP supplementation relative to the control (P>0.05); where no significant differences were found between antibiotics and BVLP supplemented groups. Furthermore, among malodorous gases, ammonia and hydrogen sulfide gas was significantly down trended in the antibiotic and 0.2, 0.4, and 0.8% BVLP supplemented groups and no significant differences were observed between antibiotic and BVLP supplemented groups. Significant diminution of the sulfur dioxide was found after antibiotic and 0.2, 0.4, and 0.8% BVLP supplementation compared to control (P<0.05); where antibiotic and 0.4% BVLP also significantly differed. Moreover, the mercaptan gas was substantially decreased in the 0.4% BVLP supplemented group relative to control (P<0.05), while no significant differences were observed between the antibiotic and BVLP groups. Taken together, supplementation of BVLP could be potentially utilized in the diet of finishing pigs for the suppression of the fecal pathogenic Escherichia coli and fecal odorous gas emissions, without negative impact on the growth performance.

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“…O potencial dos aditivos à base de plantas em reduzir o conteúdo de gordura e aumentar o conteúdo de proteína no tecido muscular também foi demonstrado para suínos alimentados com dietas contendo pó de chá verde, com redução de 20% no conteúdo de gordura e aumento de 3,5% no conteúdo de proteína do músculo Longissimus (SARKER et al, 2010), possivelmente devido a um efeito inibitório da lipogênese (IKEDA et al, 1992). Os α-e iso-α-ácidos do lúpulo têm demonstrado atividade antagonista ao receptor ativado por proliferador de peroxissoma α (PPARα) no fígado .…”

Section: Discussionunclassified

“…Tais relações entre conteúdos de umidade, gordura e proteína do músculo também foram reportadas previamente (FUENTES et al, 2014;SARKER et al, 2010). Entretanto, independente das diferenças de gordura, proteína e umidade do músculo Longissimus, não foram observadas mudanças nos atributos físicos da carne neste experimento.…”

Section: Discussionunclassified

“…Os valores de pH e cor observados neste estudo estão dentro do padrão esperado para carne suína (RYU; KIM, 2005). Conforme descrito para suínos alimentados com outros aditivos à base de plantas, em que não foram observados efeitos sobre o pH (GRELA, 2000;LAHUCKY et al 2010;PEETERS et al, 2006;ROSSI et al, 2013), a cor (HAAK et al, 2008;LAHUCKY et al 2010;ROSSI et al, 2013;SARKER et al, 2010), as perdas de peso por cozimento e força de cisalhamento (LAHUCKY et al, 2010;ROSSI et al, 2013;SARKER et al, 2010), os β-ácidos na dieta também não afetaram os atributos físicos da carne.…”

Section: Discussionunclassified

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Utilização de ß-ácidos do lúpulo (Humulus lupulus) em dietas de leitões recém-desmamados

Sbardella¹

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Green Tea Level on Growth Performance and Meat Quality in Finishing Pigs

Cited by 18 publications

References 6 publications

Nutritional applications and beneficial health applications of green tea and l‐theanine in some animal species: A review

Nutritional applications and beneficial health applications of green tea and l‐theanine in some animal species: A review

Potential of bamboo vinegar with liquid probiotics on growth performance, fecal microbiology and fecal odorous gas emissions from finishing pigs

Utilização de ß-ácidos do lúpulo (Humulus lupulus) em dietas de leitões recém-desmamados

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